Americans eat about 33 million pounds of shrimp each year, making shrimp the most popular seafood in America.
The cholesterol count of shrimp is roughly equivalent to that of lean beef. Studies indicate that shrimp do not have a negative impact on "bad cholesterol" in people with normal levels of cholesterol.
Shrimp are low in fat. There are many ways to cook shrimp. The following is very tasty.
This dish may be served with a green salad and crusty bread, or over angel hair pasta.
Quarter cup extra virgin olive oil
1 pound medium shrimp, peel and de-veined
1 and half teaspoons minced garlic
Quarter cup chopped green onions
Quarter cup white wine or low sodium chicken broth
Third cup heavy cream
2 tablespoons chopped fresh basil
2 small tomatoes, such as Roma, chopped
Cayenne pepper to taste – about a quarter teaspoon
Salt and pepper to taste
In a large skillet gently heat the olive oil.
Stir in the shrimp, garlic and green onions.
Cook and stir until the shrimp are pink on the outside and no longer translucent in the middle, about five minutes. Set the shrimp aside. Pour in the wine or low sodium chicken broth, cream, tomatoes, basil and cayenne pepper. Bring to simmering point. Reduce heat to medium-low. Cook until the sauce coats the back of a spoon, about 10 minutes.